Hi Jill, I am a 68 year old retired 42 year career machinist. I love to cook. Actually I do all the cooking. My wife is a retired 42 year ER nurse. She is now disabled from giving her life to others. Anyway, I love baking. Have been baking for a year, fledgling baker. All I wanted was a good healthy whole grain seeded bread. I cannot tell you how many I have tried. You have changed my life. Thank you, thank you, thank you. I am so appreciative for your efforts. I made this loaf today, actually I made two. One exactly like you explained and one the same but with a cup of chopped cranberries it just came out of the oven. But the first one is amazing… my new go to staple bread. This is better than Dave’s because it’s fresh. And so so good. Hugs and appreciation to you sweetheart. You are an angel. Bless you.
Thank you so very much for writing. Both myself and my husband so appreciated your comments and sharing some of your life with us. Your wife is a very lucky lady to have such a talented chef in the house. And. What a gift she has in you for having you to give her some extra care. I do hope you'll continue to bake bread. It's very therapeutic. I've got a number of bread recipes that keep you interested in trying different loaves. Again, thank you so very much for writing
I just have to write and tell you,this is the best bread ever I make two every week one for my sister and one for my husband and myself. Ppl have even ask me to make them and sell them to them but I just direct them to your channel.Its easy and simple but delicious.Thank you again and I’ve made at least two of you other recipes..the best. Be well and blessed.
It is a great expense if you don’t have the ingredients for sure. If you don’t plan on baking breads and such often and don’t mind some of the not so great preservatives, buying ready made is A OK
@@Jill4Today I found some "day old" bread on the rack at the local Kroegers that was half round loaf - if we ran the bakery style - it was like diluting Dave's Killer by half with a slightly over-yeasted and over-baked typical artisan sourdough so that it was chewey, and holds the olive oil well. I mean that was ideal. Unfortunately it was ghosted - came from somewhere maybe as a trial and I didn't keep a label.
Thank you so much for this video. I love the bread so much. I got tired of measuring out the seeds and figured out how heavy they were and created a massive jar of the seed mix measuring with a food scale. I’m going to drop the measurements below for anyone else that wants to do this. Thanks so much for this video. My wallet is happy as am I! 30 g sunflower seed 25 g amaranth 20 g chia seeds 15 g raw pumpkin seeds 20 g whole flax seeds 10 g sesame seeds 15 g poppy seeds 135 g of this “seed mix” is needed for each loaf. I find only 1/4 cup needed on a plate for coating.
Nice recipe. I made this recipe twice and the second time I made it I reduced the honey to 1 Tbls. And added 1 Tbls. of molasses. It gave it even another dimension of flavor.
That is probably the most beautiful loaf of bread I've ever seen. I can't wait to give this recipe a try as well. I love my bread machine for times when I need to dump and go, but a good homemade handmade loaf is irreplaceable!
Disillusioned with all of the bad bread out there, I decided to give it a go and make my own. I have always wanted to make bread but been terrified of the process. This was sooooooooo easy (you really can't screw it up) and it turned out perfectly! I am almost through my first loaf and can't wait to make it again and share with friends and family. Thank you a million times Jill. This will be my go-to now 😍
That looks absolutely delicious! Admittedly, the cost of Dave's prevented me from ever purchasing. Thank you for yet another "must try" recipe. Be well and Be safe!
Made two loaves today - Sunday. They look beautiful. Haven’t sliced it yet; still cooling . I was missing a bunch of the suggested ingredients so I just winged it and made my own. Thanks for all your suggestions.
I can't wait to try this. I love your video. You are so easy to listen to and follow. I've subscribed and am looking forward to hearing more of your recipes!
Jill Thank you so very much sharing this wonderful looking delicious bread. I appreciate you also adding in complete recipe in description box below video. I am so thrilled to get a budget friendly recipe like this one. Love Tamson from Ky. 😇💓
I made this bread today following your turtorial and instructions but not to a T. I had to switch up some of the ingredients because I didn't have them just some of the seeds. I didn't have chai, poppy or amaranth (don't even know what that is lol) so I just added extra of the other seeds to compensate and let me tell you the bread turned out MAGNIFICENT!! Absolutely delicious. First time using my Sunbeam stand mixer and worked alright just didn't work as well as yours! LOL Also I did not pat it down flat after it rose all I did was slam the bowl on the counter and it deflated the dough perfectly. I just took the dough out and put it in the bread pan and added seeds to the top. Putting the dough in the bread pan worked perfect because as it rose it took the shape of the bread pan so there was no need to roll the dough into a loaf shape. Just made it a tiny bit easier and quicker. Either way this bread is DELICIOUS and I will be making it many times over. Thank you so much for the turtorial, recipe and instruction so very much appreciated.
Hey Dreamdesign! Thanks so much for letting me know how well your 🍞 turned out. I'm glad you felt like doing your own thing with seeds, banging the dough around, etc. You are a baker now. Go forth and create!
Thank you for sharing this fantastic step by step turtorial with recipe! I was gifted a Kichenaid Stand mixer a few days ago and decided I wanted to try making bread. Well I choose this recipe and i'm so glad I did it turned out Absolutely Amazing!! Best bread ever!!!!!!!!! I actually made 2 loaves. Here in Ontario Canada today it's like a fall day so rainy and cool that it just gave me fall vibes and baking bread just seemed the right thing to do!! I will make this delicious bread time and again. I did as another person mentioned in the comments I just slammed the bowl on the counter top for it to deflat after the first rise and worked like a charm. I put lots of seeds on the top and sides but didn't worry about the bottom and then I did as the other commenter and I put it in the loaf pan and it took shape of the pan. Once again thank you so much for sharing the recipe and for your knowledge in baking it is very much appreciated!!
Honest to goodness!!!! You have made my day, or maybe my week. I am thrilled that you like my recipe. I can not tell you how much I appreciate your comment on the recipe and how well you found it. Thanks again. This is what keeps me wanting to do more videos 🍞
@@Jill4Today Yes please keep making video's sharing knowledge is like sharing wealth if you have it there's lots to go around!! :) I'm subscribing to your channel and i'm going to watch other video's and look forward to seeing new ones as well. I'm sure I'll be trying out some of your other recipes, i'll keep you posted on the next one I try. Thanks again!!
I tried this and it is KILLER! I didn't have all the different seeds but I put in whatever I had; sesame and flax seed, plus I didn't have any wheat gluten but it came out great!
You must have read my mind! This is hands down one of my favourite kind of bread. I love that it makes one loaf and it is my go to for toast in the morning. I will be giving this one a try for sure.....so glad to have stumbled across your channel, what an amazing lady!
Wonderful recipe! Thank you so much! I am new to baking bread and have had a lot of difficulty at high altitude. This recipe worked up beautifully! So tasty.
I haven't purchased Dave's bread since finding this recipe. Only change I made I used Yudane in the recipe. Made it first time as written was delicious then when I used the Yudane it was even softer and lasted alot longer. Thank you for all your effort on our behalf!!
I'm not sure if there's really a substitute for amaranth. You could substitute millet. You can certainly leave it out without much of a change to the recipe.
I've baked this twice, and it's my favorite bread. It reminds me of the artisan bread I used to buy when I lived in San Francisco. Way better than Dave's.
I got a KitchenAid Mixer for Christmas and I wanted to learn to make bread. I tried a keto bread recipe yesterday, and it didn't turn out anything like the pictures. It was tasty, just not good for sandwich bread. I stumbled across your video this morning, and by early afternoon I was making it. This was incredibly easy, and I honestly think it's the best tasting sandwich bread I've ever had! I'll be making this a lot now! Also great tip about using the oven light to create a warm spot for rising. My basement is always a little cold and this worked perfectly. Thanks for the video!
Lovely bread! I make something similar - it all started with “your” Dave’s bread, but I’ve substantially tweaked it. First I mill a mix of organic WWheat berries into flour, then mix this fresh flour, water and SourDough Starter (leavening) together. Ferment overnight in refrigerator, then proceed to knead in EVOO, seeds, etc. It rises quite well w/o lecithin or added gluten, but sometimes we give it a squeeze of fresh lemon juice. Awesome. Thank you for the initial recipe - we’ve now made it our own. Isn’t the art of baking wonderful?!
Beautiful loaf of bread Jill, I can’t wait to try it!. I only got into baking bread in the past few weeks and found you on TH-cam 😊. I will be following you for some more fabulous recipes. Thank you for sharing 😊
Dave's bread is real good. But yours is the best bread that I have ever tasted . The texture was so perfect. I followed the recipe to the tee. Yum, Yum, Yum. Dont even need butter.
Just made this ,it came out so good,I added a few raisins because my husband just loves them and I just put the seeds on the top Thank you so much for this recipe.Can you add the vital wheat gluten or amaranth to any bread you’re making or just those that require it?
hi there Jill fantastic bread I tried it and the first time it came out FANTASTIC I have it sliced and frozen 😀 now I tried it yesterday and it didn't rise in the loaf pan 😅 and again today It didn't rise in the loaf pan and was extremely sticky I the mixer what am I doing wrong ....help!
I'm not sure what the problem may be, especially since you were successful with the first loaf. If the dough is a lot more sticky than the other successful loaf, I'd add a bit more flour. I hope that helps
I made this bread and it worked well with some mods. Jill used 354 ml of water and 360 grams of total flour in her recipe. I don't think she intended to have a 100% hydration bread. You will have to add at least 1 extra cup of bread or all purpose flour to make it manageable. Jill used a total of 18 tbsps or seeds so I just bought a bag of mixed seeds and used that instead. Otherwise the recipe is pretty sound and tastes better than the original.
that looks so dang easy! And the crumb looked perfect. I'm going to have to try that. I've made whole wheat breat where the instructions are to knead by hand but why not just use your stand mixer?! Your method and recipe looks like a winner.
I did it! Thank you so much for sharing this recipe. I had lots of seeds fall off too so I think I'll just not put any seeds on top because the inside looked great with the amount mixed in. This is my go to bread recipe from now on...thank you again!
Thank you so much for this recipe! It is so versatile! I couldn’t stop eating it! So easy yet so nutritious! I wish I could post a picture of my two loaves! Now I know why you didn’t want it to rise too high on the second rise! Haha! It was huge!
Hey Jill ! I don’t have a kitchen aide mixer . Can this bread be made by hand mixing ? If so , how ? I love all your recipes & I only make your breads & Jim Leahy’s !! Thank you in advance 👍🏻❤️👍🏻❤️
Yes, you can. Obviously, it'll take some kneading on your part, but back in the olden days, Grandma didn't have a mixer with a dough hook, right? I say go for it!
I love heavy seeded breads. Bread is sacred to people living in the Western Hemisphere. It's such a primal staple to Westerners. So filling, so nutritious, so comforting. It's up there with mother's milk. Bread is life.
Ymmm....I can only imagine the beautiful, fragrant aroma of this Multi-Seed Whole Wheat Bread that your hubby needn't no cajoling to get on cam and do a taste test!😂Yes, I've seen Dave's at Costco and it is so expensive, but following your example and thanking you for sharing the recipe making this bread here.Currently we're buying an 8 grain Sunflower, sesame and linseed bread made by Canadian Bagel but that bread's beginning to raise in price, still cheaper than Dave's but better to make our bread at home like you Miss Jill.😋👍
OMG Jill-I am ordering all the seeds, etc from the site you recommended! Only question, they have vital wheat gluten as a flour-I want to make sure I am ordering the right thing. My family can’t get enough of your beer bread-I know they will flip over this! It’s so good to see you in the kitchen and looking so beautiful. I continue prayers for you every day!❤️🙏🏻
Yes, you can buy vital wheat gluten flour. Azure is an amazing shopping experience. Check to see if they have a drop-off point in your area. You can buy on line but if possible the drop off is the way to go. Thanks for using the link I provide. I do get a little bonus. Let me know how you do with Azure.
Hey Jill. Awesome recipe!!! Question: Want to make 2/3 whole wheat 1/3 white. Would you add another tablespoon or two of wheat gluten to fluff it up? 🤔🙏🙏
My parents don’t feel like spending $7 on Dad’s favorite loaf of bread so I was looking for a recipe to see if that would save much money to make it for him. I have everything but the amaranth & pumpkin seeds (which I usually have). 🤔 I’d really like to try it once, and as I suspected the seeds must be nearly worth the price of the bread 😆 Thank you for making and sharing this recipe!
Thanks for writing. I know it's quite a mix of seeds. You don't need to use them all. Also, if you can fine the seeds, etc, in bulk that will really bring the price down
Looks like excellent recipe just what I was looking for. The problem is I don’t have the mixer Would it be possible to get the same beautiful loaf doing it manually kneading the dough Thanks for sharing the recipe 🌹❤️🌹
Usually the bread flour has a higher protein content than regular flour so it essentially has gluten in it. You should fine with or without it. I tend to use a little when I know it's a hefty loaf.
Wow! Incredible job! Thank you so much for taking the time to show this! Amazing bread to be sure🕊 Curious, can you make this receipe in a bread maker?
Thanks for your kind words. Since I've never used a bread machine, I'm not sure what sort of yeast they require, etc. Sorry I couldn't be more help. Jill
@Jill 4 Today. How do you spell 'Yummy" ? Dave's Bread. I love his bread. His backstory is inspirational, too. If I buy wholewheat bread... it's ONLY Dave's Bread, the more seeds the merrier. I will definitely save your recipe. Can't wait for some warm bread, fresh from the oven with real butter. It always makes the best toast, too ! Thank you Jill ➡🌟🌟🌟
Hi Jill!! the most fascinating tutorial on Dave’s bread I’ve ever seen! By the way, you both are so loving and kind to each other too! Just a question on the yeast, is it necessary to use 1 tablespoon or can I get by on a teaspoon? Thank you for this great video!!❤❤❤
Wow! Yummmm! That’s what my family says every time they eat this! That’s a huge compliment to you!My picky eaters don’t want me to try any other recipes! My grandson doesn’t like the seeds but loves the flavor and softness so thought I’d try to make him a loaf without them. Would you adjust the amount of vital gluten if you didn’t add the seeds?
Hi Katydid, I am soooo happy to know your family is enjoying the bread. Good to hear! I looked at the recipe again. I think you could probably reduce the gluten flour by one tablespoon. Since I've not made this recipe without the seeds but have made whole wheat bread, I think 2 tablespoons will work. Thanks again for watching.
To proof my dough, I preheat my oven on warm setting. I don't know if most people know this but on the glass tops the burners don't actually get warmed by the oven. Their actual heating element prevents that part from getting very warm, but the middle of the range top does get warm and will be approximately half of the temperature of the warm setting which is an average of 180-185 -- which turns out to be close enough for Horseshoes and Hand Grenades as well as dot-dot-dot proofing bread dough! Depending on the temperature inside the house, whether it is winter or summer, and considering we don't heat the house that much in the winter and we don't cool it off by that much in the summer, I put the ball of dough in the bowl near the vent on my stove and sit in the kitchen nearby reading a book or looking at videos on TH-cam and turn it 1/4 turn about every 15 minutes where the heat is coming out of that vent from the oven, until time is up. When it comes time to split the dough and put it in the bread pans, I will cover them and set them on The Middle where it gets warmer and Rise them for the second time. That way, they're pretty warm when it comes time to bake and they bake faster than otherwise. Oh, and putting them in the middle would be in the winter time when it's still pretty cold in the house like 73 degrees ambient temperature. Summer ambient would be hovering close to 80 but the air conditioner vent will be blowing near the stovetop so...not always ideal. I have preheated the oven on warm and then opened it up in the winter to gain some warmth to the room -- wherein I stand with very cold feet and legs making this or that dough or other -- and using an oven safe something-or-other to raise my dough in, or the second rise pans, place them inside, turning the oven off and depending on the rise time, I may shut it if the temperature goes low enough. Baking bread is tricky business, as there are a lot of variables. Having had no one to teach me, I am figuring it out, but I have had only one actual factual fail. I can't even figure out what went wrong, unless my yeast was off the mark. Didn't rise at all. It was a dwarf loaf... so I butter them up and sprinkled some onion, and garlic and parsley powders, and a little nacho cheese flavor popcorn salt and made myself some croutons!
I ready the entire message. totally love the saying horseshoes and hand grenades. You must really want a loaf of home baked bread to go through allllll of that process. Thanks for the humor and explanation of your bread making adventures!
@@Jill4Today I do love me some homemade bread, twice a year it might be a little bit more trouble, but twice a year it's leave it on the counter and let it do its thing and I'll come back when I get ready and be shovin' in the the oven. There's one recipe that says to let it rise for 3 hours, knock it down or don't, but roll it into a dutch oven on a sheet of parchment 'n let Le Creuset babyset ... and you gotta know that's my recipe for Lazy Bread. Is the first bread recipe I ever tried and I got it off of Jenny Can Cook. I don't remember her last name, but she used to have a talk show in the '80s?' 90s? Well oh, I watched, I did, and I made a rock so I tried it again, and made another rock. Oh, it was soft on the inside but I damaged several knives before I couldn't get in to that lock box. So I called a Safecracker. Well, when all was said and done, the next time I intended bread, I added a stick of butter, or a couple of tablespoons of butter in a couple of tablespoons of EV00. I did not need anyting in flower on a surface. I oiled my hands up and punched and rolled it around a bit in my hands, then threw it in the pan and said "into the Lake of Lire with you!" And it made it very lovely nicely crunchy outside/ soft on the inside, completely done round of lovely bread. It's what my heart told me to do in the first place. Well, all except my punching it, and condemning it to the Lake of Fire. That was only because following other people's directions gave me rocks. There's Homesteader I subscribe to who had the no knead bread recipe on there and I had seen several other channels with it and they all demonstrated it the same way. I even tried cooking the next one on a lower heat than was suggested. Jenny wanted me to bake it at 450° and then when it was good and golden, she wanted it baked for 20 minutes more - without the lid - and that was after baking it something like an hour and 15 or longer. The second when I preheated my Creuset. I did the second rise in my bowl it's the same size no big deal it didn't affect the rise or the consistency of the dough to bread outcome. It was interesting that it came out a more consistent texture all over because sometimes homemade bread is a little late at the top and more dense at the bottom I'm not really sure why but it has to do with the raising and the Heat and probably other things of which I am not aware. But turning it out from the bowl into the pan ready-to-cook basically turning it exactly upside down, maybe the very consistent rock. The Rocks would have been real good for hollowing out and serving chowder/thick Irish soup in or serving a dip in. I could do it but my mother couldn't which meant she ate all the middle and left the crusts.
@@Jill4Today I went back and edited that cuz I went back to read what was humorous, and realized I forgot to tell you about the one actual factual fail that I had. It was a dwarf loaf. It did not rise. So I melted some butter added some garlic and parsley, and onion powders. Toss them around and baked them a little while and made croutons. When they were done I tossed them around some more again, and sprinkled on some nacho cheese popcorn flavor. Ya got to be versatile in this life and don't waste what ain't going to come back to your pantry any too soon. Anyway, glad I could bless you for a moment or three.
@@kayceegreer4418 For you to have to bake a loaf for an hour or more is nuts. Yes, I do know Jenny. Jones is her last name. I have a couple of recipes you may be interested in. Here's one: th-cam.com/video/KYguurntfkI/w-d-xo.html. Look at my No-Knead breads in my Yeasted Bread Playlist. There might be a couple that you may want to try.
@@Jill4Today I reckon it was the " lid on " specification that had Jenny telling us to bake it so long. Thanks for the recommends, I'll give 'em a look-see.
Great recipe! Made my first loaf today and it won’t be my last. Easy, flexible and delicious. My only question is was the ingredients❤ listing of flax seed twice an error? Thanks Jill!
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One of THE BEST videos ever. She moves at a great pace, sticks to the subject and taught me how to use my mixer’s dough hook. Excellent!
Thank you so much! It's a wonderful thing to hear about my videos
Hi Jill, I am a 68 year old retired 42 year career machinist. I love to cook. Actually I do all the cooking. My wife is a retired 42 year ER nurse. She is now disabled from giving her life to others. Anyway, I love baking. Have been baking for a year, fledgling baker. All I wanted was a good healthy whole grain seeded bread. I cannot tell you how many I have tried. You have changed my life. Thank you, thank you, thank you. I am so appreciative for your efforts. I made this loaf today, actually I made two. One exactly like you explained and one the same but with a cup of chopped cranberries it just came out of the oven. But the first one is amazing… my new go to staple bread. This is better than Dave’s because it’s fresh. And so so good. Hugs and appreciation to you sweetheart. You are an angel. Bless you.
Love this recipe. Making it for the 2nd time! Retired USN nurse 🍞
Thank you so very much for writing. Both myself and my husband so appreciated your comments and sharing some of your life with us. Your wife is a very lucky lady to have such a talented chef in the house. And. What a gift she has in you for having you to give her some extra care. I do hope you'll continue to bake bread. It's very therapeutic. I've got a number of bread recipes that keep you interested in trying different loaves. Again, thank you so very much for writing
I just have to write and tell you,this is the best bread ever I make two every week one for my sister and one for my husband and myself.
Ppl have even ask me to make them and sell them to them but I just direct them to your channel.Its easy and simple but delicious.Thank you again and I’ve made at least two of you other recipes..the best.
Be well and blessed.
After looking at the ingredients for Dave's Cover Bread Loaf - I will never complain about paying $6 for the ready-made version again!
Yes. It's an investment in seeds and nuts. I think Dave's bread is way too sweet
It is a great expense if you don’t have the ingredients for sure. If you don’t plan on baking breads and such often and don’t mind some of the not so great preservatives, buying ready made is A OK
@@Jill4Today I found some "day old" bread on the rack at the local Kroegers that was half round loaf - if we ran the bakery style - it was like diluting Dave's Killer by half with a slightly over-yeasted and over-baked typical artisan sourdough so that it was chewey, and holds the olive oil well. I mean that was ideal. Unfortunately it was ghosted - came from somewhere maybe as a trial and I didn't keep a label.
Thank you so much for this video. I love the bread so much. I got tired of measuring out the seeds and figured out how heavy they were and created a massive jar of the seed mix measuring with a food scale. I’m going to drop the measurements below for anyone else that wants to do this. Thanks so much for this video. My wallet is happy as am I!
30 g sunflower seed
25 g amaranth
20 g chia seeds
15 g raw pumpkin seeds
20 g whole flax seeds
10 g sesame seeds
15 g poppy seeds
135 g of this “seed mix” is needed for each loaf. I find only 1/4 cup needed on a plate for coating.
Thank you so much for sharing it!
Nice recipe. I made this recipe twice and the second time I made it I reduced the honey to 1 Tbls. And added 1 Tbls. of molasses.
It gave it even another dimension of flavor.
Oh - yes, molasses would taste really good in that. Thanks for your tip
Made my first loaf and it was a hit!!! Everyone loves the texture and the perfect amount of sweetness! Thank you!! ❤
That's fantastic! So glad it was a hit! 🍞
That is probably the most beautiful loaf of bread I've ever seen. I can't wait to give this recipe a try as well. I love my bread machine for times when I need to dump and go, but a good homemade handmade loaf is irreplaceable!
Really, Angel -- you gotta try this loaf. I'm sure you'd be happy you tried it.
@@Jill4Today I'm sure I will. I have to get the seeds. That's not usually something I keep in stock. It looks amazing!
'Dump and go'. I LOVE it!
You are a real cook, kudos.
Thanks!
Disillusioned with all of the bad bread out there, I decided to give it a go and make my own. I have always wanted to make bread but been terrified of the process. This was sooooooooo easy (you really can't screw it up) and it turned out perfectly! I am almost through my first loaf and can't wait to make it again and share with friends and family. Thank you a million times Jill. This will be my go-to now 😍
Ohhh!!! I am thrilled to hear how much you liked the recipe! Thanks so much for letting me know 🍞
That looks absolutely delicious! Admittedly, the cost of Dave's prevented me from ever purchasing. Thank you for yet another "must try" recipe. Be well and Be safe!
This is better than Dave’s because it is fresh and incredible. Please make it.
Jill it rose perfectly within the time frame and took your advice to only seed tops and ends. We ate our test slice snd it was delish! Thank you
Wonderful!
Saving this one. Dave's is SO EXPENSIVE.
Since layaway has gone away, they should sell it by the slice! Hahaha, I'm not sure I could afford it even then!
Hiiiii. Cold and cozy here in Oregon making your recipe again.. third time this year... thanks a million... its rising next to our fireplace ❤
I am so glad you enjoy baking the bread. Where about are you in our lovely state?
Oh my!!! I made this bread today and just wow! It rises so well and tastes so delicious!!! Simple and scrumptious - the perfect recipe. Thank you! 😊
Glad you liked it!! 🍞
This bread is KILLER
Made two loaves today - Sunday. They look beautiful. Haven’t sliced it yet; still cooling . I was missing a bunch of the suggested ingredients so I just winged it and made my own. Thanks for all your suggestions.
It's a really good recipe for being versatile with what ingredients you have and don't have. I'm hoping you liked it.
Thank you for sharing the recipe I’m looking forward to making this for my family ❤️
You are so sweet! Thank you for sharing this with me
This recipe and the instructions are perfect. What a wonderful loaf of bread - so easy and delicious. Thanks so much Jill!
You are so welcome!
This is fantastic! Thank you, Jill!
I can't wait to try this. I love your video. You are so easy to listen to and follow. I've subscribed and am looking forward to hearing more of your recipes!
Hope you enjoy the bread. Thanks for subscribing! Jill
What a beautiful loaf of bread! May have to try this one! Thanks Jill!
Hope you like it!
I made your recipe 2x's this week and we LOVE it!!! Thank you for sharing ❤
Jill Thank you so very much sharing this wonderful looking delicious bread. I appreciate you also adding in complete recipe in description box below video. I am so thrilled to get a budget friendly recipe like this one. Love Tamson from Ky. 😇💓
You are so welcome!
I made this bread today following your turtorial and instructions but not to a T. I had to switch up some of the ingredients because I didn't have them just some of the seeds. I didn't have chai, poppy or amaranth (don't even know what that is lol) so I just added extra of the other seeds to compensate and let me tell you the bread turned out MAGNIFICENT!! Absolutely delicious. First time using my Sunbeam stand mixer and worked alright just didn't work as well as yours! LOL Also I did not pat it down flat after it rose all I did was slam the bowl on the counter and it deflated the dough perfectly. I just took the dough out and put it in the bread pan and added seeds to the top. Putting the dough in the bread pan worked perfect because as it rose it took the shape of the bread pan so there was no need to roll the dough into a loaf shape. Just made it a tiny bit easier and quicker. Either way this bread is DELICIOUS and I will be making it many times over. Thank you so much for the turtorial, recipe and instruction so very much appreciated.
Hey Dreamdesign! Thanks so much for letting me know how well your 🍞 turned out. I'm glad you felt like doing your own thing with seeds, banging the dough around, etc. You are a baker now. Go forth and create!
Wow, thanks for sharing that. I’m gonna try that right now… Did you actually use 1 tablespoon of yeast though I thought maybe only need 1 teaspoon?
Looks amazing!
It does!
Thank you for sharing this fantastic step by step turtorial with recipe! I was gifted a Kichenaid Stand mixer a few days ago and decided I wanted to try making bread. Well I choose this recipe and i'm so glad I did it turned out Absolutely Amazing!! Best bread ever!!!!!!!!! I actually made 2 loaves. Here in Ontario Canada today it's like a fall day so rainy and cool that it just gave me fall vibes and baking bread just seemed the right thing to do!! I will make this delicious bread time and again. I did as another person mentioned in the comments I just slammed the bowl on the counter top for it to deflat after the first rise and worked like a charm. I put lots of seeds on the top and sides but didn't worry about the bottom and then I did as the other commenter and I put it in the loaf pan and it took shape of the pan. Once again thank you so much for sharing the recipe and for your knowledge in baking it is very much appreciated!!
Honest to goodness!!!! You have made my day, or maybe my week. I am thrilled that you like my recipe. I can not tell you how much I appreciate your comment on the recipe and how well you found it. Thanks again. This is what keeps me wanting to do more videos 🍞
@@Jill4Today Yes please keep making video's sharing knowledge is like sharing wealth if you have it there's lots to go around!! :) I'm subscribing to your channel and i'm going to watch other video's and look forward to seeing new ones as well. I'm sure I'll be trying out some of your other recipes, i'll keep you posted on the next one I try. Thanks again!!
Brush your loaf with an egg wash before rolling in the seeds. That will help them adhere to the loaf
Jill.. thanks for sharing ... I am making it tonight. I am sure it will be amazing🥰!
Just finished making that ABSOLUTELY gorgeous loaf of bread.waiting on the 2nd proof,then into the oven. Thanks for the wonderful presentation. ❤
Oh, you made my day!!! Thank you!
I tried this and it is KILLER! I didn't have all the different seeds but I put in whatever I had; sesame and flax seed, plus I didn't have any wheat gluten but it came out great!
Hi Terry, wow! Great news. I'm so glad you enjoyed making and baking this bread. 🍞
@@Jill4Today YOU are the WOW. You made mine and other people's lives BETTER by bringing this info to the internet!
Very well done video, thank you very much for sharing. Good to see you and your husband to team up on this.
Thanks so much for sharing this wonderful recipe!!! The only thing better would be for you guys to come make it for me, ha!
You are such a sweetheart! Thanks so much
That brings the price of the loaf up a bit. Just a crumb or two higher than Dave's.
Can't wait to try this recipe! Thanks Jill! You have a new subscriber. 🍞😋
So glad you're watching! I hope you enjoy the recipe
Thank you so much Mrs Jill. 💐
You are so welcome
Very good recipe and tips offered. Tqvm 🙏 💝 🌻
You must have read my mind! This is hands down one of my favourite kind of bread. I love that it makes one loaf and it is my go to for toast in the morning. I will be giving this one a try for sure.....so glad to have stumbled across your channel, what an amazing lady!
Thanks for watching my video. I hope you'll enjoy the recipe
Wonderful recipe! Thank you so much! I am new to baking bread and have had a lot of difficulty at high altitude. This recipe worked up beautifully! So tasty.
You are so welcome!
I haven't purchased Dave's bread since finding this recipe. Only change I made I used Yudane in the recipe. Made it first time as written was delicious then when I used the Yudane it was even softer and lasted alot longer. Thank you for all your effort on our behalf!!
Glad to hear you've been enjoying the recipe. Thanks for writing and letting me know! Keep on baking 🍞
Hi Jill, I’m new to your program. What can I substitute the amaranth with please? Lovely presentation and the bread looks divine 😊
I'm not sure if there's really a substitute for amaranth. You could substitute millet. You can certainly leave it out without much of a change to the recipe.
Beautiful through presentation! I couldn't possibly make any mistakes.
Beautiful loaf of bread! You should be proud that you made that. ❤️
Thanks so much! 😊
Excellent loaf of bread I can’t wait to try it .👏👏👏
Thank you!!
I made the copy cat Dave's bread yesterday, it is really good!
Thank you so much!
Glad you liked it!!
I've baked this twice, and it's my favorite bread. It reminds me of the artisan bread I used to buy when I lived in San Francisco. Way better than Dave's.
Thank you so much! I'm glad you like the recipe.
I made this today and it is excellent! Thanks for posting and sharing your recipe.
Glad you enjoyed it! Keep on baking! 🍞
I will have to try this one. You did an excellent job.
Thank you! Cheers!
SO happy 🎉 Thank you for sharing this recipe!!
You are so welcome! I hope you enjoy! 🍞
You are very nice, your grandchildren must love you very much, because you are already in my heart
Just found your channel today... made this bread and you are right... it is DELICIOUS!
Glad you enjoy it! Thanks for watching!
Going to try to adapt this with my sourdough bread making. Thanks for making this! Looks good
Jill, that is outstanding. Thank you for sharing. I'm looking at more of your great video's!
Thank you so much!
I got a KitchenAid Mixer for Christmas and I wanted to learn to make bread. I tried a keto bread recipe yesterday, and it didn't turn out anything like the pictures. It was tasty, just not good for sandwich bread.
I stumbled across your video this morning, and by early afternoon I was making it. This was incredibly easy, and I honestly think it's the best tasting sandwich bread I've ever had! I'll be making this a lot now!
Also great tip about using the oven light to create a warm spot for rising. My basement is always a little cold and this worked perfectly.
Thanks for the video!
Hello! I am so happy the recipe worked for you and you're enjoying some really good bread. I hope you'll keep watching.
Lovely bread! I make something similar - it all started with “your” Dave’s bread, but I’ve substantially tweaked it. First I mill a mix of organic WWheat berries into flour, then mix this fresh flour, water and SourDough Starter (leavening) together. Ferment overnight in refrigerator, then proceed to knead in EVOO, seeds, etc. It rises quite well w/o lecithin or added gluten, but sometimes we give it a squeeze of fresh lemon juice. Awesome. Thank you for the initial recipe - we’ve now made it our own. Isn’t the art of baking wonderful?!
Baking truly is a love affairs
Thank you I made two they came out great and healthy!!!
@@Bitcoincarpenter great to hear! Thanks for letting me know
Looks great, and I bet it's wonderful toasted! Thanks for sharing the recipe.
Thank you for watching!
Thank you for sharing this!
Wow! Gorgeous bread! I'll have to try your recipe
Beautiful loaf of bread Jill, I can’t wait to try it!. I only got into baking bread in the past few weeks and found you on TH-cam 😊. I will be following you for some more fabulous recipes. Thank you for sharing 😊
Welcome! Thanks for coming by my kitchen. I hope you'll try other recipes I have in my playlist.
The bread looks amazing! thank you for sharing this!
Dave's bread is real good. But yours is the best bread that I have ever tasted . The texture was so perfect. I followed the recipe to the tee. Yum, Yum, Yum. Dont even need butter.
Thank you!! I'm so happy you like the recipe 🍞
Amazing!! Thanks for showing this. I really needed a great loaf of bread recipe!! Stay well 💙💙❤️❤️
Hope you enjoy
Looks delicious! Will try the recipe. Thanks.
Thank you!
I tried it and it was a success. Tastes healthy but great!
@@Jill4Today
@@LoisKramer great! Thanks for letting me know
Wow!!! Lovely!
Can't wait to make this and what a great video! Tell me. .where is the list of ingredients and measurements? I can't seem to find them! Huge,thanks!!
Look below the video....there's a drop-down box where you'll find the recipe
Beautiful kitchen
Thank you!
Excellent video, thank you.
Just made this ,it came out so good,I added a few raisins because my husband just loves them and I just put the seeds on the top
Thank you so much for this recipe.Can you add the vital wheat gluten or amaranth to any bread you’re making or just those that require it?
Hi Sony. Vital wheat gluten will give any yeasted breads or rolls a boost. Amaranth I'm not sure about
@@Jill4Today Thank you!
hi there Jill fantastic bread I tried it and the first time it came out FANTASTIC I have it sliced and frozen 😀 now I tried it yesterday and it didn't rise in the loaf pan 😅 and again today It didn't rise in the loaf pan and was extremely sticky I the mixer what am I doing wrong ....help!
I'm not sure what the problem may be, especially since you were successful with the first loaf. If the dough is a lot more sticky than the other successful loaf, I'd add a bit more flour. I hope that helps
Thanks for sharing. New to the channel. Can't wait to try.
So glad you're here. Welcome!
Jill you are so pleasant! I'm going to bake my mom a loaf
I made this bread and it worked well with some mods. Jill used 354 ml of water and 360 grams of total flour in her recipe. I don't think she intended to have a 100% hydration bread. You will have to add at least 1 extra cup of bread or all purpose flour to make it manageable. Jill used a total of 18 tbsps or seeds so I just bought a bag of mixed seeds and used that instead. Otherwise the recipe is pretty sound and tastes better than the original.
Thanks for all the tips. I appreciate them
that looks so dang easy! And the crumb looked perfect. I'm going to have to try that. I've made whole wheat breat where the instructions are to knead by hand but why not just use your stand mixer?! Your method and recipe looks like a winner.
Please let me know how your loaf comes out
I did it! Thank you so much for sharing this recipe. I had lots of seeds fall off too so I think I'll just not put any seeds on top because the inside looked great with the amount mixed in. This is my go to bread recipe from now on...thank you again!
Hi Hobby -- so glad you are enjoying the recipe and have found it easy and one that you'll return to over and over again. Happy baking
@@Jill4Today I was wondering if you can also give a recipe/replica of Dave's raisin bread. I'd love to be able to make that loaf. Thanks in advance.
@Hobby Time with Mohanie that's a great idea. I have a no knead cinnamon bread in my bread section. But his is difficult. I'll look into it for you
Thank you so much for this recipe! It is so versatile! I couldn’t stop eating it! So easy yet so nutritious! I wish I could post a picture of my two loaves! Now I know why you didn’t want it to rise too high on the second rise! Haha! It was huge!
You are so welcome!
Hey Jill ! I don’t have a kitchen aide mixer . Can this bread be made by hand mixing ? If so , how ? I love all your recipes & I only make your breads & Jim Leahy’s !! Thank you in advance 👍🏻❤️👍🏻❤️
Yes, you can. Obviously, it'll take some kneading on your part, but back in the olden days, Grandma didn't have a mixer with a dough hook, right? I say go for it!
I love heavy seeded breads. Bread is sacred to people living in the Western Hemisphere. It's such a primal staple to Westerners. So filling, so nutritious, so comforting. It's up there with mother's milk. Bread is life.
It is so nourishing
You could add some bread spices too. Looks great 😊
Great idea!!
Ymmm....I can only imagine the beautiful, fragrant aroma of this Multi-Seed Whole Wheat Bread that your hubby needn't no cajoling to get on cam and do a taste test!😂Yes, I've seen Dave's at Costco and it is so expensive, but following your example and thanking you for sharing the recipe making this bread here.Currently we're buying an 8 grain Sunflower, sesame and linseed bread made by Canadian Bagel but that bread's beginning to raise in price, still cheaper than Dave's but better to make our bread at home like you Miss Jill.😋👍
Thanks for your kind comments. Dave's is really too sweet for our tastes and ooh, doggies, it is expensive, even at Costco.
OMG Jill-I am ordering all the seeds, etc from the site you recommended! Only question, they have vital wheat gluten as a flour-I want to make sure I am ordering the right thing. My family can’t get enough of your beer bread-I know they will flip over this! It’s so good to see you in the kitchen and looking so beautiful. I continue prayers for you every day!❤️🙏🏻
Yes, you can buy vital wheat gluten flour. Azure is an amazing shopping experience. Check to see if they have a drop-off point in your area. You can buy on line but if possible the drop off is the way to go. Thanks for using the link I provide. I do get a little bonus. Let me know how you do with Azure.
thank you easy and healthy
Thank you for sharing. I'm gonna bake it this afternoon.
Hope you enjoy
Hey Jill. Awesome recipe!!!
Question:
Want to make 2/3 whole wheat 1/3 white. Would you add another tablespoon or two of wheat gluten to fluff it up?
🤔🙏🙏
Hopefully I will have time to make this bread this weekednd.
I hope you get a chance to try it
Yummy, I’d want a slice too
Thanks 😅
It's so good
love to have you make Daves white bread
I'm working on it. Problem is, we don't get the white version of Dave's bread here. So I'm trying to work out one that might be something he'd make.
My parents don’t feel like spending $7 on Dad’s favorite loaf of bread so I was looking for a recipe to see if that would save much money to make it for him. I have everything but the amaranth & pumpkin seeds (which I usually have). 🤔 I’d really like to try it once, and as I suspected the seeds must be nearly worth the price of the bread 😆 Thank you for making and sharing this recipe!
Thanks for writing. I know it's quite a mix of seeds. You don't need to use them all. Also, if you can fine the seeds, etc, in bulk that will really bring the price down
Wonderful. Thanks so much. New subbie. Hello from So California
Welcome! Glad you are here!
Looks like excellent recipe just what I was looking for. The problem is I don’t have the mixer
Would it be possible to get the same beautiful loaf doing it manually kneading the dough
Thanks for sharing the recipe 🌹❤️🌹
@@VelPed yes, you can knead it manually. Put your elbow grease into it, and it should work!
I will definitely try. From all that kneading I will not need to do my upper body workout for a month 😃
Thanks for the reply
Looks great Jill, thanks for the recipe. By the way who’s Dave?
Dave as in Dave's Killer Bread line. I think it's a nation-wide biz
Looking to try this soon! Question: is the vital wheat gluten necessary if using bread flour?
Usually the bread flour has a higher protein content than regular flour so it essentially has gluten in it. You should fine with or without it. I tend to use a little when I know it's a hefty loaf.
Wow! Incredible job!
Thank you so much for taking the time to show this! Amazing bread to be sure🕊
Curious, can you make this receipe in a bread maker?
Thanks for your kind words. Since I've never used a bread machine, I'm not sure what sort of yeast they require, etc. Sorry I couldn't be more help. Jill
@Jill 4 Today. How do you spell 'Yummy" ? Dave's Bread. I love his bread. His backstory is inspirational, too. If I buy wholewheat bread... it's ONLY Dave's Bread, the more seeds the merrier. I will definitely save your recipe. Can't wait for some warm bread, fresh from the oven with real butter. It always makes the best toast, too ! Thank you Jill ➡🌟🌟🌟
Sounds great! Dave's bread is made here in our area. He does have an amazing story.
awesome! I love Dave's Killer bread 😊
Hope you enjoy making this bread! Thanks for watching. 🍞
Thank you!❤
Hi Jill!! the most fascinating tutorial on Dave’s bread I’ve ever seen! By the way, you both are so loving and kind to each other too!
Just a question on the yeast, is it necessary to use 1 tablespoon or can I get by on a teaspoon?
Thank you for this great video!!❤❤❤
Hi! 1 teaspoon is cutting it pretty short. With all the seeds, flour, etc, you need thar yeast. Hope that helps
Excellent! Nice Job 🥰
Big thanks
Wow! Yummmm! That’s what my family says every time they eat this! That’s a huge compliment to you!My picky eaters don’t want me to try any other recipes! My grandson doesn’t like the seeds but loves the flavor and softness so thought I’d try to make him a loaf without them. Would you adjust the amount of vital gluten if you didn’t add the seeds?
Hi Katydid, I am soooo happy to know your family is enjoying the bread. Good to hear! I looked at the recipe again. I think you could probably reduce the gluten flour by one tablespoon. Since I've not made this recipe without the seeds but have made whole wheat bread, I think 2 tablespoons will work. Thanks again for watching.
Love this bread! Just wondering if the amount of liquid or other ingredients would change if some if the seeds are not available in my area?
Hi! You might need to adjust the water a little. Hold back 1/2 cups and work the dough. If it's too dry, you add some of that water. Hope thatvhelps
To proof my dough, I preheat my oven on warm setting. I don't know if most people know this but on the glass tops the burners don't actually get warmed by the oven. Their actual heating element prevents that part from getting very warm, but the middle of the range top does get warm and will be approximately half of the temperature of the warm setting which is an average of 180-185 -- which turns out to be close enough for Horseshoes and Hand Grenades as well as dot-dot-dot proofing bread dough!
Depending on the temperature inside the house, whether it is winter or summer, and considering we don't heat the house that much in the winter and we don't cool it off by that much in the summer, I put the ball of dough in the bowl near the vent on my stove and sit in the kitchen nearby reading a book or looking at videos on TH-cam and turn it 1/4 turn about every 15 minutes where the heat is coming out of that vent from the oven, until time is up.
When it comes time to split the dough and put it in the bread pans, I will cover them and set them on The Middle where it gets warmer and Rise them for the second time. That way, they're pretty warm when it comes time to bake and they bake faster than otherwise.
Oh, and putting them in the middle would be in the winter time when it's still pretty cold in the house like 73 degrees ambient temperature. Summer ambient would be hovering close to 80 but the air conditioner vent will be blowing near the stovetop so...not always ideal.
I have preheated the oven on warm and then opened it up in the winter to gain some warmth to the room -- wherein I stand with very cold feet and legs making this or that dough or other -- and using an oven safe something-or-other to raise my dough in, or the second rise pans, place them inside, turning the oven off and depending on the rise time, I may shut it if the temperature goes low enough.
Baking bread is tricky business, as there are a lot of variables. Having had no one to teach me, I am figuring it out, but I have had only one actual factual fail. I can't even figure out what went wrong, unless my yeast was off the mark. Didn't rise at all. It was a dwarf loaf... so I butter them up and sprinkled some onion, and garlic and parsley powders, and a little nacho cheese flavor popcorn salt and made myself some croutons!
I ready the entire message. totally love the saying horseshoes and hand grenades. You must really want a loaf of home baked bread to go through allllll of that process. Thanks for the humor and explanation of your bread making adventures!
@@Jill4Today I do love me some homemade bread, twice a year it might be a little bit more trouble, but twice a year it's leave it on the counter and let it do its thing and I'll come back when I get ready and be shovin' in the the oven. There's one recipe that says to let it rise for 3 hours, knock it down or don't, but roll it into a dutch oven on a sheet of parchment 'n let Le Creuset babyset ... and you gotta know that's my recipe for Lazy Bread. Is the first bread recipe I ever tried and I got it off of Jenny Can Cook. I don't remember her last name, but she used to have a talk show in the '80s?' 90s? Well oh, I watched, I did, and I made a rock so I tried it again, and made another rock. Oh, it was soft on the inside but I damaged several knives before I couldn't get in to that lock box. So I called a Safecracker. Well, when all was said and done, the next time I intended bread, I added a stick of butter, or a couple of tablespoons of butter in a couple of tablespoons of EV00. I did not need anyting in flower on a surface. I oiled my hands up and punched and rolled it around a bit in my hands, then threw it in the pan and said "into the Lake of Lire with you!" And it made it very lovely nicely crunchy outside/ soft on the inside, completely done round of lovely bread. It's what my heart told me to do in the first place. Well, all except my punching it, and condemning it to the Lake of Fire. That was only because following other people's directions gave me rocks. There's Homesteader I subscribe to who had the no knead bread recipe on there and I had seen several other channels with it and they all demonstrated it the same way. I even tried cooking the next one on a lower heat than was suggested. Jenny wanted me to bake it at 450° and then when it was good and golden, she wanted it baked for 20 minutes more - without the lid - and that was after baking it something like an hour and 15 or longer. The second when I preheated my Creuset. I did the second rise in my bowl it's the same size no big deal it didn't affect the rise or the consistency of the dough to bread outcome. It was interesting that it came out a more consistent texture all over because sometimes homemade bread is a little late at the top and more dense at the bottom I'm not really sure why but it has to do with the raising and the Heat and probably other things of which I am not aware. But turning it out from the bowl into the pan ready-to-cook basically turning it exactly upside down, maybe the very consistent rock. The Rocks would have been real good for hollowing out and serving chowder/thick Irish soup in or serving a dip in. I could do it but my mother couldn't which meant she ate all the middle and left the crusts.
@@Jill4Today I went back and edited that cuz I went back to read what was humorous, and realized I forgot to tell you about the one actual factual fail that I had. It was a dwarf loaf. It did not rise. So I melted some butter added some garlic and parsley, and onion powders. Toss them around and baked them a little while and made croutons. When they were done I tossed them around some more again, and sprinkled on some nacho cheese popcorn flavor. Ya got to be versatile in this life and don't waste what ain't going to come back to your pantry any too soon.
Anyway, glad I could bless you for a moment or three.
@@kayceegreer4418 For you to have to bake a loaf for an hour or more is nuts. Yes, I do know Jenny. Jones is her last name. I have a couple of recipes you may be interested in. Here's one: th-cam.com/video/KYguurntfkI/w-d-xo.html. Look at my No-Knead breads in my Yeasted Bread Playlist. There might be a couple that you may want to try.
@@Jill4Today I reckon it was the " lid on " specification that had Jenny telling us to bake it so long. Thanks for the recommends, I'll give 'em a look-see.
Great recipe! Made my first loaf today and it won’t be my last. Easy, flexible and delicious. My only question is was the ingredients❤ listing of flax seed twice an error? Thanks Jill!
Oh my! I never noticed that. Yes, duplicate listing of flax. I'll go in and change it. Thanks for letting me know